New Posts  All Forums:

Posts by Pearl645

Hey all Not sure if this is the right place to post but please advise.Most red velvet cake recipes don't specify the brand of red colouring to use. What do you guys use that has worked to give a nice bright red colour? I use wilton's red-red no taste food colouring because I was afraid that if it didn't say "no taste" that it would make the cake taste bitter.Any advice?
Hey all I just received my Master Airbrush machine kit from amazon. Does anyone have this same model and know how to put the pieces together? I am in need of a tutorial. Have no clue where to start. The package didn't come with assembly instructions.If anyone has any tutorials on how to assemble an airbrush machine (any brand), kindly post. Really need help here.
I am REALLY glad to see others have had problem with Wilton's leveler. It is HORRIBLE! I bought mine thinking it was going to save me time and give my cakes a professional look. I ended up with MANY cakes, in fact, ALL cakes with a topsy turvy slant. It was a horrible and EMBARRASSING experience. It should be removed from the market. Messing up people's work for paid customers!!!!
Hey all I just ordered my 1st airbrush machine kit and airbrush colours. Do you all know of airbrush starter kit tutorial links that you can post here? I don't know if to pour drops of colouring directly into the machine or mix it with half water, half colour.I had problems getting dark coloured fondant and an exact shade of fondant. It all asked for too much colouring and it always seems to break down the quality of fondant and gum paste. So I invested in an airbrush...
Has anyone tried Indydebi's BC on cupcakes to frost them? I think I'm going to take everyone's advice and try this recipe this weekend. Yall have convinced me to try it! so thanks a lot.I was concerned that Indydebi's BC recipe didnt have a butter flavour in it. I never made BC without that butter flavour. What do you guys think? Crisco and shortening tastes so good with PS and milk and dream whip? Just curious...
I use margarine instead of butter with the Wilton BC. When I 1st made buttercream with only butter it was very droopy and runny. It looked good but it didn't crust. I switched it for Wilton's BC. I cream the shortening and margarine for a while then add one cup of sifted powdered sugar at a time. Somewhere around the 2nd or 3rd cup I add in 2 tbsp of milk and essences as the BC starts to get very stiff. I find it's a very good consistency but I was looking to see what...
Hey Thanks for your reply. I mixed orange, red, brown and yellow to get burnt orange. I think I could have left out the yellow. It took so much colouring (Wilton) that by the time I got the colour, the fondant was not in good condition. The colouring altered the beauty of the fondant and it got very dry and was falling and ripping apart. I spent a whole day microwaving fondant for a few seconds so that I could get it in a pliable state to re-knead it. Rubbed my hands with...
Hey all I have been using Wilton's basic buttercream recipe for 2 years now.It works well as a crusting BC but I can't help but wonder what reviews you CC decorators have received from clients and friends.Do you like Wilton's basic BC recipe or do you have a better one that you and everyone raves about?If yes, kindly could you share links to better BC recipes.Looking for something new. Just a basic vanilla BC recipe that I can change flavourings and get different BC flavours.
Hey all Thanks so much for the prompt responses. I got the links and I'm going to try these WASC recipes. Thanks again for taking the time to answer my question.
Hey all I tried the WASC for the 1st time tonight and was overwhelmed by the responses I got from everyone as I am a die-hard scratch cake baker.Has anyone on CC tried the WASC with different flavours like orange, lemon / lime, pineapple, etc to make different cake flavours? If anyone has links to orange, lemon, pineapple, coconut etc cakes using the WASC method, could you kindly post and share
New Posts  All Forums: